Transfer the chicken to a bowl and set aside. Stir the chicken into the pan and fry over a high heat for 7-8 mins, or until the meat is golden and cooked through.Remove the chorizo and drain on kitchen paper, leaving the oil in the pan. Tip in the chorizo and fry for about 3 mins until crisp and the oil has been released. Heat 1 tbsp oil in a paella pan or a large deep frying pan with a lid.Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
